CN104605272A - Processing technology of crunchy rice candy - Google Patents
Processing technology of crunchy rice candy Download PDFInfo
- Publication number
- CN104605272A CN104605272A CN201510090026.4A CN201510090026A CN104605272A CN 104605272 A CN104605272 A CN 104605272A CN 201510090026 A CN201510090026 A CN 201510090026A CN 104605272 A CN104605272 A CN 104605272A
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- China
- Prior art keywords
- rice
- water
- glutinous rice
- syrup
- pot
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing technology of crunchy rice candy and belongs to the technical field of food processing. According to the processing technology, sticky rice, cane sugar and red sugar as used as raw materials to overcome the defects of crunchy rice candies, such as flavorless, non-crispy and easy softening in dampness. Specifically, the processing technology comprises the following six steps: soaking the rice, steaming and boiling, hammering into flat, stir-frying the crunchy rice, making syrup and stirring with the syrup. The crunchy rice candy has the benefits of being purely handmade and free of any food additives. The crunchy rice candy produced according to the processing technology is characterized by being fragrant, brittle, sweet and crispy, and is good in taste, convenient in portability and sanitary for eating.
Description
Technical field
The present invention discloses a kind of processing of food dessert, is specifically related to a kind of candied cake of popped rice processing method, belongs to food processing technology field.
Background technology
The candied cake of popped rice is the traditional family manufacture dessert in south China area, on New Year's Day or other festivals, and the particularly Spring Festival, every household all will make the candied cake of popped rice, and it is not only fragrant but also sweet, dark liking by adult and child, namely being family's snacks dessert in red-letter day, is again the choice present of the new friend of present.
The major ingredient being used for making the candied cake of popped rice has rice, corn, Chinese sorghum and millet, and sugar used has white granulated sugar, brown sugar, sucrose, honey etc.Present people make the candied cake of popped rice be all directly quick-fried with machine after mix syrup, its major defect is: because cereal is expanded through machine, do not have fragrance, not crisp, makes moist easily softening.
Summary of the invention
goal of the invention:the present invention introduces a kind of technique utilizing glutinous rice and multitudinous sugar to make the candied cake of popped rice, and draw materials conveniently, method is simple, and the popped rice produced has perfume (or spice), crisp, sweet, crisp feature, and its mouthfeel is better, not easily softens.
technical scheme:for realizing goal of the invention, the present invention by the following technical solutions:
1, puffed wheat: glutinous rice is put into the quiet bubble of water 10 ~ 12 hours, water temperature 20 DEG C ~ 30 DEG C;
2, boiling: pulled out from water by the glutinous rice steeping water, drain the water, puts into food steamer and cooks;
3, hammer into shape flat: well-done glutinous rice and dry glutinous rice flour are stirred, and dry glutinous rice flour consumption does not stick in glutinous rice grain and is advisable together, all hammers into shape flat with wooden mallet by every glutinous rice, after solarization 1 ~ 2 day naturally in the sun;
4, quick-fried popped rice: iron frying pan is heated, put into proper amount of edible tea oil, after lather collapse, appropriate glutinous rice grain is evenly sprinkled in pot, Bian Sabian thin bamboo strips used for weaving stir-fries, until glutinous rice grain pops completely, takes the dish out of the pot and form popped rice when color starts yellowish by leucismus, repeat quick-fried step above, complete for the quick-fried of whole glutinous rice grain;
5, syrup is made: be 5:0.5:1:4 ~ 5 by the mass ratio of popped rice, brown sugar, sucrose, water, first by water, brown sugar and be cut into 2 ~ 3 ㎝ × 2 ~ 3 ㎝ fritters sucrose together with put into pot, heat while stirring, form syrup, drip in the bowl filling clear water when being stained with syrup with chopsticks, when syrup can form block within 1 second, stop heating immediately;
6, mix sugar: pour popped rice into syrup rapidly, stir, take the dish out of the pot and put into mould, be cut into the shape oneself liked, packaging.
beneficial effect: candied cake of popped rice manufacture craft disclosed by the invention, belongs to pure and makes by hand, and without any food additives, the popped rice produced has perfume (or spice), crisp, sweet, crisp feature, and mouthfeel is good, not easily softens, and easy to carry, sanitary edible.
detailed description of the invention:
be that a step illustrates technical scheme, the invention provides two specific embodiments.
embodiment 1: a kind of processing technology of the candied cake of popped rice, comprises following concrete steps:
1, puffed wheat: glutinous rice is put into the quiet bubble of water 10 hours, water temperature 20 DEG C ~ 25 DEG C;
2, boiling: pulled out from water by the glutinous rice steeping water, drain the water, puts into food steamer and cooks;
3, hammer into shape flat: well-done glutinous rice and dry glutinous rice flour are stirred, and dry glutinous rice flour consumption does not stick in glutinous rice grain and is advisable together, all hammers into shape flat with wooden mallet by every glutinous rice, after solarization 1 day naturally in the sun;
4, quick-fried popped rice: iron frying pan is heated, put into proper amount of edible tea oil, after lather collapse, appropriate glutinous rice grain is evenly sprinkled in pot, Bian Sabian thin bamboo strips used for weaving stir-fries, until glutinous rice grain pops completely, takes the dish out of the pot and form popped rice when color starts yellowish by leucismus, repeat quick-fried step above, complete for the quick-fried of whole glutinous rice grain;
5, syrup is made: be 5:0.5:1:4 by the mass ratio of popped rice, brown sugar, sucrose, water, first by water, brown sugar and be cut into 2 ~ 3 ㎝ × 2 ~ 3 ㎝ fritters sucrose together with put into pot, heat while stirring, form syrup, drip in the bowl filling clear water when being stained with syrup with chopsticks, when syrup can form block within 1 second, stop heating immediately;
6, mix sugar: pour popped rice into syrup rapidly, stir, take the dish out of the pot and put into mould, be cut into the shape oneself liked, packaging.
Embodiment 2: a kind of processing technology of the candied cake of popped rice, comprises following concrete steps:
1, puffed wheat: glutinous rice is put into the quiet bubble of water 12 hours, water temperature 25 DEG C ~ 30 DEG C;
2, boiling: pulled out from water by the glutinous rice steeping water, puts into food steamer and cooks;
3, hammer into shape flat: well-done glutinous rice and dry glutinous rice flour are stirred, and dry glutinous rice flour consumption does not stick in glutinous rice grain and is advisable together, all hammers into shape flat with wooden mallet by every glutinous rice, after solarization 2 days naturally in the sun;
4, quick-fried popped rice: iron frying pan is heated, put into proper amount of edible tea oil, after lather collapse, appropriate glutinous rice grain is evenly sprinkled in pot, Bian Sabian thin bamboo strips used for weaving stir-fries, until glutinous rice grain pops completely, takes the dish out of the pot and form popped rice when color starts yellowish by leucismus, repeat quick-fried step above, complete for the quick-fried of whole glutinous rice grain;
5, syrup is made: be 5:0.5:1:5 by the mass ratio of popped rice, brown sugar, sucrose, water, by water, brown sugar and be cut into 2 ~ 3 ㎝ × 2 ~ 3 ㎝ fritters sucrose together with put into pot, heat while stirring, form syrup, drip in the bowl filling clear water when being stained with syrup with chopsticks, when syrup can form block within 1 second, stop heating immediately;
6, mix sugar: pour popped rice into syrup rapidly, stir, take the dish out of the pot and put into mould, be cut into the shape oneself liked, packaging.
Claims (1)
1. a processing technology for the candied cake of popped rice, is characterized in that comprising following concrete steps: (1) puffed wheat: glutinous rice is put into the quiet bubble of water 10 ~ 12 hours, water temperature 20 DEG C ~ 30 DEG C; (2) boiling: pulled out from water by the glutinous rice steeping water, drain the water, puts into food steamer and cooks; (3) hammer into shape flat: well-done glutinous rice and dry glutinous rice flour are stirred, with wooden mallet, every glutinous rice are all hammered into shape flat, after solarization 1 ~ 2 day naturally in the sun; (4) quick-fried popped rice: heated by iron frying pan, put into proper amount of edible tea oil, after lather collapse, be evenly sprinkled in pot by appropriate glutinous rice grain, Bian Sabian thin bamboo strips used for weaving stir-fries, until glutinous rice grain pops completely, takes the dish out of the pot and form popped rice when color starts yellowish by leucismus; (5) syrup is made: be 5:0.5:1:4 ~ 5 by the mass ratio of popped rice, brown sugar, sucrose, water, first by water, brown sugar and be cut into 2 ~ 3 ㎝ × 2 ~ 3 ㎝ fritters sucrose together with put into pot, heat while stirring, form syrup, drip in the bowl filling clear water when being stained with syrup with chopsticks, when syrup can form block within 1 second, stop heating immediately; (6) mix sugar: pour popped rice into syrup rapidly, stir, take the dish out of the pot and put into mould, be cut into the shape oneself liked, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510090026.4A CN104605272A (en) | 2015-02-28 | 2015-02-28 | Processing technology of crunchy rice candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510090026.4A CN104605272A (en) | 2015-02-28 | 2015-02-28 | Processing technology of crunchy rice candy |
Publications (1)
| Publication Number | Publication Date |
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| CN104605272A true CN104605272A (en) | 2015-05-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510090026.4A Pending CN104605272A (en) | 2015-02-28 | 2015-02-28 | Processing technology of crunchy rice candy |
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| CN (1) | CN104605272A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615527A (en) * | 2015-11-04 | 2017-05-10 | 卢峰 | Making method of special candied rice crispy treats |
| CN107047908A (en) * | 2016-11-10 | 2017-08-18 | 无锡华臻果果食品技术有限公司 | A kind of crisp processing method of Cranberry |
| CN109393334A (en) * | 2018-10-11 | 2019-03-01 | 浙江工商大学 | A kind of preparation method of instant multicolored glutinous rice stick |
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| CN101822305A (en) * | 2010-04-20 | 2010-09-08 | 太仓市沙溪酿造厂 | Mi Huatang and preparation method thereof |
| CN102771721A (en) * | 2012-08-13 | 2012-11-14 | 成都派立食品有限公司 | Crunchy rice candy and preparation method thereof |
| KR101333368B1 (en) * | 2006-07-14 | 2013-11-28 | 더블 팝 라이센스 에이피에스 | Method of producing popcorn confectionery and machine for use with the method |
| CN103598497A (en) * | 2013-09-30 | 2014-02-26 | 贵州省黎平县侗乡米业有限公司 | Manufacturing method for Liping xianghe sticky-rice popcorn |
| CN103689199A (en) * | 2013-12-12 | 2014-04-02 | 聂俊 | Fried swelled candy rice |
| CN103719512A (en) * | 2013-11-23 | 2014-04-16 | 龚翻应 | Lotus crunchy rice candy |
| CN103766565A (en) * | 2013-11-23 | 2014-05-07 | 龚翻应 | Sweet-scented osmanthus crunchy rice candy |
-
2015
- 2015-02-28 CN CN201510090026.4A patent/CN104605272A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101333368B1 (en) * | 2006-07-14 | 2013-11-28 | 더블 팝 라이센스 에이피에스 | Method of producing popcorn confectionery and machine for use with the method |
| CN101822305A (en) * | 2010-04-20 | 2010-09-08 | 太仓市沙溪酿造厂 | Mi Huatang and preparation method thereof |
| CN102771721A (en) * | 2012-08-13 | 2012-11-14 | 成都派立食品有限公司 | Crunchy rice candy and preparation method thereof |
| CN103598497A (en) * | 2013-09-30 | 2014-02-26 | 贵州省黎平县侗乡米业有限公司 | Manufacturing method for Liping xianghe sticky-rice popcorn |
| CN103719512A (en) * | 2013-11-23 | 2014-04-16 | 龚翻应 | Lotus crunchy rice candy |
| CN103766565A (en) * | 2013-11-23 | 2014-05-07 | 龚翻应 | Sweet-scented osmanthus crunchy rice candy |
| CN103689199A (en) * | 2013-12-12 | 2014-04-02 | 聂俊 | Fried swelled candy rice |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615527A (en) * | 2015-11-04 | 2017-05-10 | 卢峰 | Making method of special candied rice crispy treats |
| CN107047908A (en) * | 2016-11-10 | 2017-08-18 | 无锡华臻果果食品技术有限公司 | A kind of crisp processing method of Cranberry |
| CN109393334A (en) * | 2018-10-11 | 2019-03-01 | 浙江工商大学 | A kind of preparation method of instant multicolored glutinous rice stick |
| CN109393334B (en) * | 2018-10-11 | 2022-04-12 | 浙江工商大学 | Preparation method of instant five-color glutinous rice sticks |
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Application publication date: 20150513 |